Menu

My dear Friends Thanksgiving are just behind the corner if you do same menu as last year soon enough such beautiful Holiday will be boring. Let’s enhance this traditional Turkey with something exiting.

That’s we are going to do on our family gathering in Pocono Mountains family house. Plan and Menu is great!! Execution will be questionable, who is doing what; nieces are watching the weight, they may have only Turkey Breast Filet, son is busy can only make some delivery work and bar tendering, the other fox have kids to take care of. So OK Grandpa let’s do it.

Our Menu;

Reception: Shrimp and Bay Scallops Ceviche approx 80cal.

Appetizer: Pumpkin Gnocchi Walnut Cream Sauce

Soup; Yellow Lentil Soup

Course: Turkey Beast Filet with leeks approx 360cal.

Maple-Glazed Turkey with Apple and Ginger Sauce

Sausage sage stuffing

Cranberry Sauce

Dessert: Fresh Berry Zabaglione (low seasoning for Kids)

All recipes below;

Reception: Shrimp and Bay Scallops Ceviche approx 80cal.

6 pounds between Bay scallops and shrimp 41/50pd

3 ups. Lime juice

2cup. Sweet & sour mix.

1 cup. Red wine vinegar.

2tsp. salt, 2tsp. Black crack pepper

8 medium cloves of fresh garlic (minced)

4 ea medium red onions. (fine dice)

1tbs. oregano 1 cup fresh cilantro

8 large firm tomatoes (diced)

4 stalks of well diced celery – peeled.

6oz. pimientos (chopped-undreined)

12oz fresh chilles (chopped-undreined)

2 whole avocado.

Place the seafood in suitable bowl (plastic-glass-staine still not aluminum) pour lime juice and wine vinegar, refrigerate for 6hr. meanwhile prep remaining ingredients drain seafood mix of the juice combine with all remaining ingredients mix well and refrigerate for 12 – 18 hr. Garnish with Avocado wedge.

Appetizer Pumpkin Gnocchi Walnut Cream Sauce , 6 to 8 servings

1lb. Pumpkin

1lb. Acorn Squash

½ lb. Russet Potatoes

¼ cup. Flour

Seasoning: ¼ Tbs, of freshly grated Nutmeg, salt pepper to taste.

Sauce;

¾ pnt, Heavy Cream

3 oz. toasted, chopped walnuts

½ cup grated parmesan cheese

Spring of chervil

Split washed pumpkins on half remove the seeds, arrange on the baking pan cut side down with peeled potatoes, bake until both are very tender. purred pumpkin and potatoes for smooth paste, place the paste in saucepan , cook mixture over low heat until become to be almost dry stirring frequently with wooden spoon. Remove from heat and blend in flour to make slightly sticky dough. Shape the dough into ¼ inch cylinders (of course on floured cutting board) cut cylindered dough into ¼ inch thick pieces. Press top of each round with floured fork, make indentation in center with fork curling dough round-up. Transfer the gnocchi on the parchment paper let a few minutes for drying. You can cook immediately or cover and hold in the refrigerator about one day. Cook like any other pasta in large saucepan with plenty of water. Cooked gnocchi should be sautéed in the butter add salt, pepper, nutmeg, and walnuts tosses gently pour cream and simmer till saucy consistency, before serving add fresh shredded parmesan cheese. (Do not hold with parmesan cheese, sauce will break and turn to oily substance)

Soup; Yellow Lentil Soup – 6 to 8 servings

7oz. Yellow lentil (dahl)

7cup. Chicken stock

½ cup, of Eggplant and Tomato, peeled and medium diced

½ cup, Onion – diced

1 clove of fresh garlic – minced

¼ cup, Red Chili – seeded julienne

Oil olive to sauté veggie.

Seasonings; turmeric, curry powder and salt to taste. Start with seasoning low ¼ teaspoon (tsp) Seasoning always can be add it, but will cost you better knowledge and trick to deduct it.

Lentils need to be washed, discard the water and pour the chicken stock over the lentil; let the set about 30 mn. Meanwhile heat the oil in the large enough pot, add all sliced and chopped ingredients, add seasoning and sauté until onion is transparent. Pour all lentil mixture, increase heat and bring the soup to boil, turn down the heat and simmer for a few minutes, now is the time to tasted and seasoning the soup to your desire; Lentil should be medium hard, veggie crunchy, taste should be semi-sweet and spicy. You can serve with homemade mini croutons or puff pastry mini florets

Main Course: Turkey Beast Filet with leeks approx 360cal.

6oz. Turkey breast tenderloin 2pc.

4oz. Fresh leeks julienne

2oz. Chicken stock

1 tsp. Margarine

4 garlic buts

3oz. Cooke potatoes (Red B-size)

2ea. Roma tomatoes

2tbs. whole wheat bread crumbs

Fresh basil

Sauté the leeks in the margarine, soak in the chicken stock. Brush the turkey breast tenders with margarine. Season lightly and seared quickly. Slice the boiled potatoes and sauté in remaining margarine with garlic. Prepare Roma tomatoes as for Provencale, using whole grain breadcrumbs and basil.

Serve the chicken on the top of leeks, and garnish with Roma tomatoes Provencale and accompanied with Red skin roasted potato wedges.

Maple-Glazed Turkey with Apple and Ginger Sauce

Medium Whole Turkey (14-16lb.)

½ cup Calvados liquor

1 cup. Maple syrup

1 stick butter

Salt, Pepper, Rosemary fresh (minced)

1 medium onion

2 large apples

Pat turkey dry, sprinkle with salt and pepper, rub rosemary allover inside cavity, cut onion and apples into chunks place into cavity, truss turkey in proper shape. Rub turkey skin with butter and salt pepper. Arrange turkey breast-up on the roasting rack, cook in the preheated oven 450*F 45 minutes, reduce heat to 350*F combine the syruop and Calvado and baste the turkey, continiu cooking frequently busting with mixture of Calvado until thermometer inserted in the join or under breast area shows 165-170*F After cooking let the rest for no longer than 30 minutes. Clean cavities and save your apple for sauce, discard onion.

Sauce : In the skillet sauté the apple chunks for few minutes, add cranberries and strained juice of turkey pan or chicken stock, simmer for 5min. add apple from turkey cavities and reduce by half. Add Calvado and grated fresh ginger add a drop of heavy cream, boil until sauce thickens and coats spoon, fix the seasoning as needed. Enjoy.

Sausage sage stuffing

2lb. hot Italian sausage

4 stalks celery, finely diced

2 carrot, finely diced

4 cloves garlic, minced

1 large red onion, finely diced

6 fresh sage leaves, chopped

1 large egg, slightly beaten

4 cups stale country bread, cut into 1-inch dice

Salt and freshly ground pepper to taste

1½. cups warm chicken stock

2 tbs. unsalted butter

Directions

Sauté the sausage over high heat until golden brown. Remove the sausage with a slotted spoon to a plate lined with paper towels. Add butter to the rendered fat in the pan, and then add the onions, celery and carrots and cook until soft. Add the garlic and cook for 1 minute. Remove the mixture from the heat and fold in the sage. Preheat the oven to 425 degrees F.

When the vegetable mixture has cooled slightly, add the sausage to the bowl. Add the egg and bread and mix to coat. Add the chicken stock until the mixture is moist. Season with salt and pepper, to taste.

Butter a large baking dish and scrape the mixture into the dish. Bake for 25 to 30 minutes or until golden brown.

Cranberry Sauce

1 cup sugar

1/2 cup water

1/2 cup fresh orange juice

12-ounces fresh cranberries (frozen may be substituted)

1/4 teaspoon ground cinnamon

DIRECTIONS:

Bring to sugar, water and orange juice to a boil in a medium saucepan.

Add cranberries and cinnamon. Bring to a simmer and cook stirring occasionally for about 10-15 minutes, until sauce thickens.

Remove from heat and allow to cool completely. Cover and refrigerate until ready to serve.

Clean – cut strawberry combine with all other berries, sprinkle with raspberry coulis toss gently to not damage raspberries, set aside to chill, meanwhile in the mixing bowl combine honey, sour cream sugar powder, mix well. Season with salt pepper and lemon juice as desired, place fruit mixture in the cups or Martini Glasses spoon over liquid mixture garnish with chocolate sticks or wafers.